Description

Enjoy all of the flavors of chicken pot pie without the hassle of making the crust. It's made with tender cooked chicken, frozen veggies all topped with flaky drop biscuits.

Ingredients

• Filling:
• 1/4 c. butter, melted
• 1 small yellow onion, chopped small, about 1 c.
• 1/2 c. celery, thinly sliced, from about 2 ribs
• 1/3 c. all-purpose flour
• 1 1/2 c. chicken broth
• 1 c. milk
• 1/2 t. kosher salt
• 1/4 t. black pepper
• 1/4 t. celery seed
• 4 c. cooked chicken, diced into 1/2 inch pieces*
• 2 c. frozen mixed vegetables
• Topping:
• 2 c. all-purpose flour
• 2 1/2 t. baking powder
• 1 t. kosher salt
• 1 T. sugar
• 1/3 c. COLD butter, grated
• 1 c. milk, plus more ONLY if needed

Steps

1. Filling:
2. Preheat oven to 425 degrees F. Butter a 9×13 baking dish; set aside.
3. In a large, deep skillet over medium-high heat, melt the butter; add the onions and celery; cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth; stir to combine.